Nasi Siap Santap Kemasan Retort Pouch Sebagai Alternatif Pangan Darurat

Abstract

Indonesia is one of the countries that has a high level of natural disasters. The provision of food for refugees both from the government and the private sector is more in the form of instant noodles, rice and bottled water. Instant noodles and rice require a preparation process before they can be consumed. In conditions that do not yet allow for cooking, emergency food is needed that is ready to be eaten. Emergency food is a complete nutritious food product that contains 35-45% fat, 10-15% protein and 40-50% carbohydrates and is processed with the aim of meeting human energy needs in abnormal circumstances such as floods, landslides and earthquakes. Emergency food that has now been developed is in the form of military food. Other products in the form of rice packaged using canned packaging and fried rice packaged using retort pouch packaging. Another characteristic that must be met is to have adequate organoleptic standards and accepted by consumers. The processed food is processed using heat sterilization with a retort at a temperature of 110° C for 45 minutes. The use of retort for now still requires a very large cost if applied in disaster-prone places. In this study used a simpler technology that uses pressure cooker. The study is divided into 3 stages. The first stage is to determine the method and formula for heating rice in the retort pouch packaging. The formulation used is the ratio of rice to water of 140:60, 150:50, 160:40, 170:30 and 180:20. The tests carried out are hedonic tests and microbiological tests so that selected products are produced, namely in a formula with a ratio of 140 g of rice: 60 g of water. The selected product has a hardness value of 7305.45 gf, an elasticity value of 36.40%, a chewiness value of 2185.720 gf, and a stickiness value of -167.975 g.s. Alt results on aron rice samples (half-cooked) were 7.2×107 CFU/mL and on retort pouch (<25) CFU/mL retort pouch packaged rice. The second stage is to determine the operation time to reach a certain F0 value. The sample used is a selected product produced in the first stage. At this stage, a protein source of 15% is added in the form of pieces of cooked chicken meat into the package before the sterilization process is carried out. The selected sample produced an F0 value of 4.12 minutes at 110°C during a 45-minute warm- up starting from 40 minutes of CUT time. The third stage is testing the shelf life of samples with selected products that already know the value of the adequacy of the heat process. The parameters used are microbiological tests and organoleptic tests. Shelf life testing using the Arrhenius Model method. Samples were stored at 35°C, 45°C, and 55°C and observed every 7 days for 6 weeks. The results of shelf life testing based on the total number of microbes and organoleptic tests using the scoring method showed that ready-to-eat rice retort pouch packaging has a shelf life of 2 months 1 day at a storage temperature of 25 °C.